Eat it all up
GRIDDLED CHICKEN WITH KALE, TARRAGON & HAZELNUT PESTO
Pesto is so much more than the classic basil and pine nut variety. I love to experiment with different green veg and hard cheeses to see what new deliciousness awaits. You don’t have to use all kale – swap some for parsley instead, or try using Brussels sprouts! You can also use Pecorino cheese or Manchego as an alternative to Parmesan.
SERVES 4, PLUS LEFTOVERS
• 4 free range skin-on chicken breasts• 500g new potatoes• Sea salt and freshly ground black pepper• 2 tbsp olive oil for the pesto• 200g curly kale, cavolo nero or Brussels sprouts• 2-3 sprigs of tarragon, leaves stripped• 150-200ml extra virgin olive oil• 2 garlic cloves, crushed• 70g hazelnuts, blanched• 100g Parmesan, grated• Lemon juice, to
